Product Description

Inulinase(CAS No.: 9025-67-6, EC.3.2.1.7) is derived from Aspergillus Niger which produced from submerged fermentation.

It is mainly used to hydrolyze inulin into fructo-oligose which can be widely used in food, beverage, dairy, and other fields.

Action Principle

This Inulinase is a endo-inulinase, which can hydrolyze β-2, l-D-glycosidic bond of fructosan from inulin internal to form oligofructose.

Product Characteristic                                   

Optimum temperature: 50~60℃

Optimum pH: 4.5~5.5

 Product Feature

Appearance: Light yellow to light brown liquid

Enzyme activity: 2,000U/g

Enzyme activity definition: 

One inulinase unit is defined as the quantity of enzyme that will convert 1µmol reducing sugar per minute under the condition of hydrolyze the 5%(w/v) inulin 10 min at 60℃, pH 4.6.    

Product standard:

GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>

Packaging and Storage  

Storage: Cold storage(2℃~ 8℃), avoid exposure to light.

Shelf life: 2 years

Packaging: 25kg/drum

Application 

In the 10% inulin solution, according to the quantity that add 2kg inulinase into one ton inulin, keep hydrolyzing for 4 hours with the condition 55 ℃, pH5.0, it can get more than 95% oligofructose.